GB/T 9826-2008
ActiveInspection of grain and oils - Determination of starch damage in flour - Alpha-amylase method
粮油检验 小麦粉破损淀粉测定 α-淀粉酶法
Application Summary AI generated
This standard specifies the alpha-amylase method for determining the level of starch damage in wheat flour, which is critical for assessing flour quality in the milling and baking industries. It is applied in grain and oil inspection laboratories to evaluate flour performance for products like bread and noodles, where damaged starch affects water absorption and fermentation. The method provides a standardized testing protocol for quality control and regulatory compliance in food processing and trade.
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